A virtual potluck you say…what exactly does that mean? Well, a virtual potluck is when a group of bloggers come together, and each bring a dish to the party.
I am coming together with a phenomenal group of bloggers in support of Christy Jordan of Southern Plate. Christy broke both of her legs, and you can read about her accident here. I have been impressed with her progress, her spirit and her strength. I was so moved by this post in particular about her first steps.
So what is one of my favorite potluck things? I love chicken salad. It’s not necessarily the very best for a potluck because of the mayo, but I like to use a vegan/gluten-free mayo substitute. The taste is the same for me, and you can keep it out of the fridge for a lot longer.
I eat chicken salad right out of the container, but you could also put it in a sandwich, on top of greens- go crazy
Be sure to check out the other recipes that are a part of this potluck for Christy!
Banana Pudding from Veronica of My Catholic Kitchen
Caramel Pound Cake from Stacey of Southern Bite
Cookies and Cream Crunch Cookie Bites from Robin of Simply Southern Baking
Easy Slow Cooker Pork Chops and Hash Browns from Kristin of Dizzy Busy and Hungry
Herbed Cream Pasta with Bacon from Brandy of Farmer’s Wife Rambles
Mint Chocolate Espresso Pudding from Wanda of My Sweet Zepol
Pepperoni Bread from Karen at In The Kitchen With KP
Potluck Party Crockpot Macaroni and Cheese from Raquel of Organized Island
Roasted Fig and Ricotta Crositini from Susan of The Girl In The Little Red Kitchen
Sausage and Kale Casserole from Pam of Blueberries and Blessings
Spinach and Zucchini Lasagna from Samantha of The Little Ferraro Kitchen
Tomato and Boursin Tartlets from Liz of That Skinny Chick Can Bake
- 1 whole chicken
- Cajun seasoning
- salt and pepper
- 3-4 stalks celery, diced
- 1/2 cup low-fat mayo/mayo substitute
- 2 cups red grapes, sliced
- 1/4 cup craisins
- Servings: 6-8
- Difficulty: easy
Preheat oven to 350 degrees. Wash and prepare chicken. Season generously with Cajun seasoning, salt, and pepper. Cook for one hour. Let chicken cool.
While chicken is cooling, slice grapes and dice celery.
Debone chicken and remove skin. Dice chicken into smaller pieces. I like both white and dark meat, so I kept both in the salad, but feel free to remove pieces you don't like.
Mix chicken with celery, grapes, craisins, and mayo. Serve on croissants, on a salad, or enjoy by itself.